How to make
Pour the water into a pot with a non-scratch bottom and heat it up. Add the butter and oil, sugar and salt. Mix. When the mixture boils, add the flour. Mix with a wire whisk, by trying not to leave any lumps. Stir, until it thickens and a steamed dough is obtained that separates from the pot.
Pour the mixture into the mixer bowl and let it cool. The eggs are added one at a time and the mixture is beaten after each one.
The finished dough is transferred into a piping bag.
Prepare a cake tin by lining it with baking paper. Form a cake layer for a base in the mold with the steamed dough. The cake layer is baked at 390°F (200°C) for about 15 minutes.
Reduce the heat of the oven to 360°F (180°C) and bake for another 10 minutes. The oven door should not be opened.
Prepare a large baking pan with baking paper. The remaining dough is used to make rose shaped eclairs. They are baked in the same way as the cake layer base.
Prepare the vanilla cream for the eclairs. Place the egg yolks and sugar in the mixer bowl. Beats well. Add the starch and beat again. Add the milk. Beat again.
Transfer the mixture into a pot over low heat. The cream is boiled, by stirring continuously with a wire whisk, until it thickens. Add the lemon juice and vanilla essence and mix. It is removed from the stove.
Add the butter to the hot cream. Mix well. Leave the cream to cool completely.
All of the eclairs are filled with the vanilla cream using a piping bag.
Prepare the cream with sweetened condensed milk. Pour the gelatin into a cup and add cold water, stir and let it swell.
Put the cottage cheese and condensed milk into the mixer bowl. Beat them. Add the yogurt, sour cream and vanilla sugar. Beat again.
The gelatin is microwaved briefly to melt and it is added to the cream. Mix.
The eclair cake is assembled. The baking paper is removed from the cake layer and it is placed again in the bottom of the cake tin. Spread half of the condensed milk cream over it. Place the eclairs on top. They are covered with the other part of the cream and more eclairs are placed on top.
The cake is left in the refrigerator for 5 hours, so that the cream sets.
The chocolate is melted in a water bath and can be put directly into a plastic bag, which will be used as a piping bag. The cake can be decorated as you like.
The Delicate Eclair Cake is amazing.
